"Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild." — VALONE
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green chile pepper, seeded and diced
chopped fresh mustard greens
chopped fresh spinach
Great recipe! One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens have wilted. Then cover and cook for the remaining ten minutes.
I've tasted sag paneer a bunch of times and this one feels like its missing something.......
Good, but I think i might just use 2 lbs of spinach next time. I think the mustard greens made it more bitter than I would have preferred.
YUM! this is a great saag recipe! It came out great! I used 1lb Spinach, 1/2 lb rainbow chard and 1/2 lb collard greens. This dish stole the show for our Indian Food night. Everyone loved it! I was surprised how much the greens cooked down. I was sure there'd be leftovers but it was all devoured! Thanks for the great recipe -I'll be making this again in the future!
This saag turned out great. Saag paneer is my favorite dish in Indian restaurants, and this version didn't dissapoint. I used swiss chard that I had in my freezer from my garden this past summer, and some spinach. I made homemade paneer and I also stirred in some plain yogurt at the end for a creamier texture. It was great!
Wonderful recipe! I love saag and this recipe is great with a little bit of greek yogurt mixed in, if you're in a hurry, or some home made paneer! When in a hurry, I just use frozen mustard greens and frozen spinach and it's done and ready to eat in about 10 minutes!
I used this recipe and included potatoes, tomatoes, and onions. It was wonderful! The saag has a good spice balance. and was very flavorful.
I questioned myself every step of the way as I made this, but it turned out phenomenal. I served it over basmati rice with tandoori chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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